Butternut Squash Burger & Chickpea flour and pumpkin seeds roll

I am strong, I am brave, I am capable. So I try to keep telling myself every single day. Because life doesn’t stop and neither should I. I need to keep going and find the strength within me to do so.

Sometimes I even get a little bit of help from comfort dishes such as this butternut squash burger featured in the latest issue of the Slowly Veggie magazine, which I slightly reviewed as I used Mont d’Or cheese instead of cheddar and made my own burger chickpea flour and pumpkin seeds roll.

Shape a ball of about 60g and set aside for another hour. / Formez une boule d’environ 60g and laissez reposer de nouveau pendant une heure.

Preheat the oven to 250°C, leaving a water in a container at the bottom of the oven. / Préchauffez le four à 250°C, en laissant un récipient d’eau en bas du four.

When the oven’s reached 250°C, make a small incision on top of the ball of bread dough, and sprinkle a few pumpkin seeds on top. / Quand le four est à température, faîtes une petite incision sur le dessus de la boule de pâte à pain, et parsemez quelques graines de courge par dessus.